Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs

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AHMADIAN H.; NEMATI Z.; KARIMI A.; SAFARI R.

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Journal: Animal Production Research Year:2019 | Volume:8 | Issue:2 Page(s): 23-33

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Title

Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs

Author(s)

AHMADIAN H. | NEMATI Z. | KARIMI A. | SAFARI R. | Issue Writer Certificate

Keywords

Japanese quailQ2

Organic and mineral seleniumQ1

Egg qualityQ1

Shelf lifeQ1

Vitamin EQ2

Abstract

This study was conducted to evaluate the effects of different selenium sources plus Vitamin E on the quality of Japanese quail eggs. The birds were fed the diets for 56 d. At the end of feeding period, the eggs were collected and stored for 15 or 30 d at 5° C or 22° C before quality measurement. A completely randomized experimental design in factorial arrangement 2 × 3, with four replicates and 24 eggs each was applied. The dietary treatments included three diet types (basal diet, basal diet plus 0. 4 mg sodium selenite and 120 mg/kg Vitamin E and basal diet plus 0. 4 mg selplex and 120 mg/kg Vitamin E) and two different storage temperatures (5° C or 22° C). The quality measurements included egg weight loss, albumen height, albumen pH, Haugh unit (HU), yolk index, yolk pH and malondialdehyde (MDA) concentration. Organic and inorganic sources of selenium plus Vitamin E supplementation significantly decreased the percentage of egg weight loss but increased height albumen, HU and yolk color of egg compared to control group (P <0. 05). On the 30 d of storage, the egg albumin pH was not affected by dietary treatment but yolk pH decreased by the dietary organic and inorganic selenium (6. 45 and 6. 47, respectively) compared to control group (6. 71). The highest egg yolk MDA concentration was obtained in the control group (0. 23) whereas the lowest MDA concentration was observed in the sel-plex treatment (0. 06) (P <0. 05). The HU index in eggs stored at 5° C (80. 04) was significantly higher than that in eggs stored at 22 ° C (77. 5). Egg weight loss percentage and albumen pH were lower at 5° C (1. 6 and 8. 7, respectively) compared to stored eggs at 22° C (7. 3 and 9. 3, respectively) (P <0. 05). Selenium supplementation of Japanese quail diets improved the egg Shelf life during storage period by improving HU and decreasing yolk fat peroxidation.

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APA: Copy

AHMADIAN, H., NEMATI, Z., KARIMI, A., & SAFARI, R.. (2019). Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs. ANIMAL PRODUCTION RESEARCH, 8(2 ), 23-33. SID. https://sid.ir/paper/367204/en

Vancouver: Copy

AHMADIAN H., NEMATI Z., KARIMI A., SAFARI R.. Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs. ANIMAL PRODUCTION RESEARCH[Internet]. 2019;8(2 ):23-33. Available from: https://sid.ir/paper/367204/en

IEEE: Copy

H. AHMADIAN, Z. NEMATI, A. KARIMI, and R. SAFARI, “Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs,” ANIMAL PRODUCTION RESEARCH, vol. 8, no. 2 , pp. 23–33, 2019, [Online]. Available: https://sid.ir/paper/367204/en

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